Cellodextrin Bulking Composition for Low-Calorie GI Tolerance
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Solution Overview
Problem
Cellobiose, commonly used as a low-calorie sugar alternative, causes undesirable side effects such as stomach cramps, nausea, diarrhea, and loss of appetite when used in solid or semi-solid food compositions, despite its effectiveness as a bulking agent and prebiotic.
Innovation Solution
Developing cellodextrin compositions with a principal cellodextrin having a degree of polymerization (DP) of at least 4, present in an amount greater than 50% by weight, and excluding cellobiose and cellotriose, to reduce fermentation by gut bacteria and minimize side effects.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If cellobiose is used as a sugar replacer in solid or semi-solid foodstuffs, then caloric content is reduced, but gastrointestinal side effects (stomach cramps, nausea, diarrhea) increase
Solution Approach 1:
The patent changes the degree of polymerisation parameter of cellodextrins from DP=2 (cellobiose) to DP≥4, which fundamentally alters the fermentability and gastrointestinal tolerance while maintaining low caloric content and sweetness properties
Solution Approach 2:
The patent uses cellodextrins with DP≥4 as structural analogs of cellobiose, copying the beneficial properties (sweetness, bulk, low calories) while eliminating the harmful fermentability by using a slightly different molecular structure
2Ease of operation
If cellobiose is used to replace sucrose in confectionery products, then taste and mouthfeel are maintained, but fermentation by gut bacteria increases causing unpleasant side effects
Solution Approach 1:
The patent modifies the polymerisation degree parameter from DP=2 to DP≥4, which reduces fermentability while preserving the sensory properties of sweetness and mouthfeel that make cellobiose attractive for confectionery applications
3Quantity of substance
If lower DP cellodextrins (DP<4) are used in food compositions, then sweetness and bulking properties are achieved, but gastrointestinal tolerance decreases
Solution Approach 1:
The patent identifies and applies the critical parameter threshold of DP≥4, above which cellodextrins maintain sweetness and bulking properties while achieving acceptable gastrointestinal tolerance and reduced fermentation
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The use of higher DP cellodextrins reduces unpleasant gastrointestinal symptoms, allowing for a low-calorie, bulking agent with improved tolerability in food products.
Implementation Method 1
cellobiose has been suggested as a prebiotic compound because although mostly non-digestable by humans due to the B-1,4 linkage present, it is thought to be readily fermented by bacteria in our digestive system
Data Source
AI summary
A bulking agent comprising a cellodextrin material and a carbohydrate sweetener wherein the cellodextrin material comprises a principal cellodextrin with a DP of at least 4.